Once, many years ago, I made pies and cobblers all the time. After learning to live gluten free, I didn't do so as often. At first, finding a premade flour mix for pie dough was extremely difficult, and expensive. At that time, people recommended mixing from a variety of expensive, difficult to find, individual flours. Now, there are plenty of good mixes available in stores, more than I could use at a time.
I searched my recipes and adapted them. Like with most other gluten free cooking, an additional dash or two of sugar is usually needed to cut the bitterness.
Sweet potato pie is the least likely to cause problems with other food allergies and intolerances. This can be made from home grown sweet potatoes.
Apples and peaches contain fructose, which is another potential allergy that frequently goes along with gluten intolerance. These pies should be fixed and eaten sparingly for the gluten intolerant.
Pumpkin pie is a holiday favorite. There are now frozen varieties in many grocery stores around holiday time. Not cheap.
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